gingerfoxxx

GINGERFAB LOWFAT ZUCCHINI PINEAPPLE MUFFINS

3 eggs 1 cups sugar 1 c. oil 2 tsp. vanilla 2 c. unpeeled zucchini, shredded1 (8 1/4 oz.) can crushed pineapple, drained (save juice) 1/2 c. Pinapple juice 3 c. flour 2 tsp. cinnamon 3/4 tsp. ginger 1/4 tsp. baking powder 2 tsp. baking soda 1 c. nuts, chopped Beat eggs, oil, sugar, and vanilla until thick. Sift dry ingredients together. Stir in remaining ingredients; mix well. Fill 24 greased or paper lined muffin cups 2/3 full with batter. Bake at 350 degrees for *about* 25 minutes or until toothpick inserted in middle comes out clean. Ok, this is obviously not a picture of the muffins i made, primarily because it is obviously photoshopped, and one of the muffins looks like it is floating away. I was inhaling them too fast to get a picture in. That is how i roll.